ROASTED BEEF TENDERLOIN WITH SMOKEY TOMATO-CHILI SALSA

ROASTED BEEF TENDERLOIN WITH SMOKEY TOMATO-CHILI SALSA image

Yield 6-8 People

Number Of Ingredients 12

5 plum tomatoes, cored
1 tablespoon (15mL) canned chipotle puree
2 tablespoons (30 mL) lime juice
1/4 cup (50mL) chopped fresh basil leaves
2 cloves garlic, minced
2 tablespoons (30mL) balsmaic vinegar
2 tsp (10mL) sugar
2 tsp (10mL) salt, divided in half
1/2 tsp freshly ground black pepper, divided in half
1/2 cup (125 mL) olive oil
3 lb (1.5 kg) beef tenderloin, trimmed
1 tbsp (15 mL) ground coriander seeds

Steps:

1. To make the salsa, grill tomatoes until skins scorch and crack in a hot grill pan or under the broiler. Cool. Place tomatoes in a blender or food processor. Add chipotle puree, lime juice, basil, garlic, vinegar, sugar and half the salt and pepper. Process until tomatoes are chunky. Stir in all but 2 tablespoons (25 mL) of olive oil. Season to taste. 2. Brush tenderloin with olive oil. Sprikle with coriander seeds and remaining salt and pepper. Brush bottom of a heavy large skillet with olive oil. Brown tenderloin well on all sides. (this will take about 5 minutes.) Transfer to a preheated 375F/190C oven and roast for approximately 25 to 30 minutes or until a meat thermometer reads 125F/60C for medium rare. Allow the roast to rest for 10 minutes before carving. 3. Serve guests one thick slice or two thinner slices per person Serve salsa on the side.